Steak Taco Salad with Cilantro Vinaigrette

Cilantro Vinaigrette:

Add Cilantro, lime juice, olive oil, garlic, and coconut aminos to a food processor and blend until well mixed. Season with salt and pepper. Set aside in fridge.

Salad:

Season steak with salt, pepper, and chili powder. Set aside. Heat a large skillet, add 1 tbsp of olive oil and zucchini slices. Flip zucchini once browned on bottom (about 2 minutes) and continue to cook for another 2-3 minutes until zucchini has browned on both sides. Remove into bowl on the side. Using the same pan, on medium heat, cook bell pepper matchsticks until they get some color and softened (about 4 minutes) remove and set aside.

Season steak with salt pepper, and chili powder on both sides. Add 1 tbsp oil to skillet and sear on one side for about 3 minutes. Flip and sear other side. Because this is a thin steak, I finish it in the skillet on the stove top. Using a thermometer, cook until it reaches your desired temp. I like min at about 138 degrees. If you like more medium cook to about 145 degrees. If you like well done, cook it to 155-165, even though it breaks my heart. Pull the meat out of the pan and allow to rest while you assemble the salad

To assemble the salad, add mixed greens down top with sliced red onion, cilantro, sliced cherry tomatoes, cut zucchini, cut jalapeno, cut red bell pepper, and plantain chips to the top. Slice steak meat in very thin slices, at an angle, across the grain. Serve with chilled Cilantro Lime Dressing